The Best Vegan Cornbread Recipe | Yummly

The Best Vegan Cornbread

Pam: "It came out quite well. I lowered cooking temp to…" Read More
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  • 1 1/4 cups all purpose flour
  • 1 cup yellow corn meal
  • 2/3 cup granulated sugar
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1 1/4 cups unsweetened almond milk
  • 1/3 cup canola oil
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    NutritionView More

    Sodium14% DV330mg
    Fat9% DV6g
    Protein4% DV2g
    Carbs11% DV32g
    Fiber4% DV<1g
    Calories190Calories from Fat50
    Total Fat6g9%
    Saturated Fat0g0%
    Trans Fat
    Calories from Fat50
    Total Carbohydrate32g11%
    Dietary Fiber<1g4%
    Vitamin A2%
    Vitamin C

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Pam 2 months ago
    It came out quite well. I lowered cooking temp to 375 and it was fine. I also didn’t use the full Amount of almond milk. A teen bit crumbly but light and pleasing even to non-vegans.
    Tayjah Brown 3 months ago
    Super moist and yummy!
    Chris H. 3 months ago
    This turned out great. Had it with some maple syrup butter and that really hit the spot. Replaced oil with applesauce and seemed to work just fine. Took a bit over 30 minutes to finish. Used 1/2 cup of coconut sugar and I think the sweetness was just right. Not too much and then with the maple butter that gave it a little bit more. Seemed as if it needed more cornmeal, but otherwise great
    Rightup Y. 5 months ago
    Great recipe. Would recommend not using corse corn meal and cooking 2-5 minutes longer than the recipe for fully cooked product.
    Disa Marnesdottr 6 months ago
    So pleased. Just so very pleased. This is honest-to-goodness cornbread. If I didn't say it was vegan, nobody would ever know.
    Ellie Sixkiller 7 months ago
    Really great recipe! I added some corn kernels and diced jalepenos for an extra kick though!
    Kai 8 months ago
    Great recipe!! I make this all the time now! Everyone loves it!
    Tynisha Craig 8 months ago
    Love it, the husband and I use this recipe often! So good with chili!
    Kay 9 months ago
    Supper easy and delicious to make and the non vegans didn’t even notice the difference which is always a pulse
    Janney a year ago
    I made this to accompany Mayocoba beans. My husband and I both liked the cornbread although we both thought it was too sweet. I'll make it again but next time with about 1/2 the sugar.
    Amanda 2 years ago
    I was uncertain how this would turn out because I used Pea milk instead of Almond milk (it’s sweeter). When I made the mix it was like cement, but I added more milk and made it creamy enough to put in the pan. I crossed my fingers and put it in for 20 min at 400 and it came out PERFECT!!! It was so moist (and I hate that word, but no other word describes it) and delicious! Even my meat and dairy eating parents loved it!!! Definitely a recipe to save and use again!!